Ingredients: |
Ingredients: Two 1- to 1 1/2-pound oval pumpernickel loaves (about 12 inches long)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1 clove garlic, grated
1/4 cup plus 2 tablespoons sour cream
5 ounces frozen leaf spinach, thawed, drained and coarsely chopped (about 3/4 cup)
One 15-ounce can artichokes hearts
1/4 cup shredded whole-milk mozzarella (about 1 ounce)
3/4 cup freshly grated Parmesan (about 3 ounces)
Carrot sticks or slices, for serving
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Directions: |
Directions:
Preheat the oven to 350 degrees F.
To make the bread bowl, cut a football shape out of the top of one of the loaves of bread leaving a 1-inch border all around; reserve the "lid." Hollow out the loaf by cutting the insides into 1-inch cubes, leaving 1/2 inch intact on the bottom and sides of the bowl. Place the bread cubes on a baking sheet. Slice the remaining loaf into 1-inch cubes and add to the baking sheet. Toss the bread cubes with the olive oil, 1/2 teaspoon salt and a few grinds of pepper; set aside.
Put the cream cheese, mayonnaise, garlic and 1/4 cup of the sour cream in a large bowl. Mix vigorously until combined and smooth. (Or use a stand mixer fitted with the paddle attachment.). Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan and mix to combine. Season with salt and pepper. Transfer the mixture to the inside of the bread bowl, top with the remaining 1/4 cup Parmesan and place the reserved lid on top.
Bake both the bread bowl and bread cubes until the bread cubes are just toasted, about 10 minutes. Set the bread cubes aside. Continue to bake the bread bowl until the dip begins to bubble, an additional 10 to 15 minutes. Remove the top of the bread from the bowl, set aside and turn the oven to broil. Broil, keeping an eye on it so it doesn’t burn, until the top is golden brown, 3 to 4 minutes. Transfer everything to a serving platter and place the bread lid on top of the dip.
Add the remaining 2 tablespoons sour cream to a small ziptop bag, seal the bag and snip about 1/8 inch off one of the corners. Pipe football laces on top of the bread lid. Serve the dip with the reserved bread pieces on one side and the carrots on the other.
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This recipe for Spinach-and-Artichoke-Stuffed Bread Bowl is from